DIRECTIONS:
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping.

NOTES:
- If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.
- Refrigerate leftover fresh cherry pie filling in a sealed container for up to 2 days.
- I have not tried freezing this cherry pie filling, but if you do, please let me know.